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Lau bori in a cast iron pan

Lau Bori

Lau Ghonto with bori is a delicious Bengali style curry made with bottle gourd and sundried lentil vadi. A perfect dish to serve with rice and dal.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Side Dish
Cuisine: bengali
Servings: 4 servings


  • 2 tablespoons Oil
  • ½ cup Urad or Moong dal vadi
  • 1 Bay leaf
  • 1" Cinnamon stick
  • 1 teaspoon Cumin seeds
  • 2 ~ 3 Green chilies, slit
  • 2 teaspoons Grated Ginger
  • 1 Medium Tomato, finely chopped
  • 1 Small Bottle gourd, peeled and chopped into thin pieces
  • ¼ teaspoon Turmeric
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Red chili powder
  • To taste Salt


  • In a medium size pan, heat oil on medium heat. Add the vadi and cook till they are golden brown, about 2~3 minutes. Remove them onto a plate and set aside.
  • To the same pan, add bay leaf, cinnamon stick and cumin seeds. Once the seeds start to splutter, add the ginger, green chilies and tomatoes. Cook covered for 2~3 minutes or until tomatoes are mushy.
  • Add chopped bottle gourd, turmeric, ground cumin, red chili powder and salt. Sauté uncovered for 2~3 minutes. Then cover and cook, stirring occasionally, until the bottle gourd is tender, about 10~12 minutes.
  • Turn off the heat and crumble the fried vadi on top and serve with steamed rice.


  • Make sure to chop the lauki into small-ish pieces.
  • You can par cook bottle gourd in the microwave for a few minutes to expedite the cooking process.
  • Add the fried vadi on top just before serving, otherwise they will get soggy.
  • You can use either urad dal vadi (preferred) or moong dal vadi. I used homemade ones that my mom made.


Calories: 93kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 196mg | Potassium: 120mg | Fiber: 3g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg
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